Chicken and Leek pie

(0) 0 Sterne von 5


  •     Makes 6 
  • 2   leeks  
  • 25 g   butter  
  • 200 g   cooked chicken  
  • 1   tsp whole grain mustard  
  • 150 ml   crème fraîche  
  • 450 g   puff pastry  
  • 1   free range egg  
  •     salt and freshly ground black pepper  


0 Minuten
ganz einfach
Slice the leeks. Melt the butter in a small pan and sauté the leeks for about 5 minutes until softened. Allow to cool. Combine the leeks, chicken, mustard and crème fraîche in a bowl and season with salt and pepper
Roll out the pastry and cut into 12 circles about 12-14 cm across. Place 6 on a large baking sheet and brush the edges with a little beaten egg. Divide the chicken and leek mixture into six and pile into the centre of each piece of pastry. Cover with the remaining pastry circles, pressing down the edges well to seal. Cut a small slit in the pastry to allow the steam to escape and brush the top with beaten egg. Bake in a preheated oven 200ºCgas mark 6 for 30 to 40 minutes until pastry is crisp and golden
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Foto: Pankrath, Tobias

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